cuting black rahu fish step by step
Clean the fish by rinsing it under cold water.
Use a knife to scrape off the scales. Move from tail to head in a gentle motion.
Use kitchen scissors to cut off the dorsal fin (top), pectoral fins (sides), and tail fin.
Make a shallow cut along the belly of the fish from the anus to the gills.
Carefully remove the innards using your hands or a spoon. Rinse the cavity well.
If you don't want to cook with the head, cut it off just behind the gills.
Depending on how you want to cook it, either cut the fish into steaks (cross-sections) or fillets:
For steaks, make cuts perpendicular to the body of the fish, about 1 to 1.5 inches thick.
For fillets, make a long incision along the backbone, then carefully separate the flesh from the bones.
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